Lifestyle /
Quick & Easy Recipes Your Man Can Make
Guys, whether you’re bringing your date home, or it’s your turn to make dinner tonight, here is an easy three-course meal sure to impress.
Until now, your version of a home-cooked meal has been warming a cup of noodles in the microwave or reheating pizza in the toaster oven. You may or may not know how to boil eggs or make spaghetti, and you’re still not clear as to whether you wash vegetables before or after you peel them. Now dinnertime is fast coming, but the only way it’s going to make it to the table is with your help!
Grab your timer, your knives and set up a hot music playlist to set the mood, and you’re ready to get this fabulous three-course meal ready to go from stove to table.
Quick & Easy Veggie Soup
Partner this tasty, warming dish with some warm Portuguese rolls or a French baguette for a delicious dunking experience!
Ingredients
1 (14) ounce can of chicken broth
1 (11.5) ounce can of tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced into chunks
2 celery stalks, diced
1 (14.5) ounce can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
Salt and pepper to taste
Creole seasoning to taste
Directions
1. In a large soup pot combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn.
2. Season with salt, pepper and Creole seasoning.
3. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
4. Taste: add more salt or pepper to taste and serve.
Crockpot Carnitas with Steamed Rice
This unbelievably delicious Mexican-inspired shredded pork dish is best served with an appetite! Get this recipe going before you start your day, and by the time you come home the whole house will smell fantastic.
Ingredients
Carnitas
1 pork butt/shoulder roast (3-5 lbs)
2 tablespoons cumin
1 tablespoon chili powder
1/2-1 tablespoon cayenne pepper (spiciness to taste)
3/4 tablespoon garlic powder
1 teaspoon ground cloves
2 bay leaves
1 tablespoon Salt
2 cups vegetable oil
1-2 tablespoons barbecue sauce
Drop of liquid smoke (1-2 drops goes a long way!)
Rice
2 cups long-grain white rice
2 1/2 cups water or chicken soup stock
1 teaspoon kosher salt (optional)
Directions
Carnitas
1. Roast and slice into 1/4 inch thick pieces. Put directly into crock pot. Regarding fat and gristle: If you wouldn’t eat that part once cooked, then cut it away.
2. Add dry spices and toss into crock pot.
3. Add vegetable oil, barbecue sauce, and the drop of liquid smoke.
4. Mix together until evenly coated with the mixture.
5. Cook on low setting for 6-8 hours until the meat can easily be shredded with a fork.
6. When you’re ready to eat, turn off the crockpot and shred mixture with fork. Serve with rice.
Rice
1. Place rice, salt, and water or soup stock in a medium saucepan with a tight-fitting lid and bring to a boil over high heat.
2. Reduce heat to low and simmer until rice is tender, about 15 minutes. Remove from heat and let sit covered to steam, about 5 minutes. Fluff with a fork and serve.
Chocolate Pudding 
Sensuous mouthfuls of rich chocolate…what more could you ask for to finish off the perfect meal? You’ll want to prep this dessert way before you start making dinner, because it has to chill in the fridge for a while. If you have time, you can even make this in the morning or the night before.
Ingredients
Pudding
2 cups whole milk
1/2 cup white sugar
1/3 cup cocoa powder
4 teaspoons of cornstarch
3 egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
Topping
3/4 cup whipping cream
Pinch of white sugar
Directions
Pudding
1. Mix 1.5 cups of the milk, all the sugar and the cocoa powder in a saucepan. Over medium-high heat, bring to a simmer, which is when it is just starting to bubble a bit, and then take it off the heat.
2. Whisk the remaining 1/2 cup of milk, the cornstarch, salt, egg yolks and vanilla in a bowl. Gradually add the mixture in the saucepan while continuing to whisk.
3. Move the now-combined mixture from the bowl to the saucepan and cook over a medium-high heat, while continuing to whisk on the blender’s lowest setting until the mixture begins to boil. Reduce the heat, but maintain a gentle simmer.
4. Whisk until mixture thickens, for about 2-3 minutes more.
5. Remove the pudding from the stove and pour into 6 small cups (to add a fancy touch, pour into a martini glass). Cover each cup with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
Topping
1. Just before serving, pour whipping cream into a bowl, adding the pinch of sugar, and blend on high until cream thickens and soft peaks form. Serve each pudding cup with a dollop of cream on top.
Featured Image:idiva.com
Soup Image: mixedgreensblog.com
Pudding Image: insideabritishmumskitchen.blogspot.com
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